Sriracha Shrimp and Avocado Salad - Home Chef
Sriracha Shrimp and Avocado Salad With Crisp Romaine and Ginger-Mayo Dressing
If you’re anything like us, there are two things we can’t have enough of in our lives: Sriracha sauce and avocado. Kill two birds with one salad by making this satisfying dish. Tender shrimp take a dip in a fiery Sriracha-garlic marinade before toweling off in a hot sauté pan. Placed atop a blend of baby arugula, romaine, and shredded carrot tossed in a creamy ginger dressing, it’s a salad that punches way above its weight class.
OVERVIEW 25
NUTRITION
DIETARY
3
Calories: 459 Carbohydates: 28g Fat: 25g Protein: 23g Sodium: 731mg per serving
DRINK PAIRING Tame the fire of the Srirachamarinated shrimp with a chilled glass of Pinot Grigio.
INGREDIENTS 1 Romaine Heart 2 Garlic Cloves 1 Avocado 16 Shrimp 1 Tbsp. Sriracha 2 tsp. Seasoned Rice Vinegar 1 oz. Mayonnaise 2 tsp. Chopped Ginger 2 oz. Baby Arugula 3 oz. Shredded Red Cabbage 3 oz. Matchstick Carrots
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Halve avocado and scoop out flesh with a spoon. Cut into ¼” slices. Rinse shrimp, pat dry, place in medium mixing bowl, and season with a pinch of salt and pepper.
Marinate the Shrimp
Add Sriracha, garlic, and 1 tsp. olive oil to bowl containing shrimp. Thoroughly coat shrimp with marinade.
WHAT YOU NEED Olive Oil Salt Pepper
Make the Dressing
In a large bowl, combine seasoned rice vinegar, mayonnaise, and ginger. Mix together until all ingredients are combined. Set aside.
EQUIPMENT 2 Mixing Bowls Medium Pan
Cook the Shrimp
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add shrimp and cook 3 minutes per side or until shrimp reaches a minimum internal temperature of 130 degrees and turns an amber color.
DID YOU KNOW? Rock hard avocado? Place in a paper bag and leave out on your counter overnight. It should be good to go the next day or two.
Toss the Salad
Add romaine, arugula, shredded cabbage, and matchstick carrots to bowl containing dressing and toss together.
Home Chef is expanding to the West Coast this spring, so start referring your friends!
Plate the Dish
Divide salad between two plates. Add shrimp to each salad and top with avocado slices.
Discover more recipes at homechef.com
If you’re anything like us, there are two things we can’t have enough of in our lives: Sriracha sauce and avocado. Kill two birds with one salad by making this satisfying dish. Tender shrimp take a dip in a fiery Sriracha-garlic marinade before toweling off in a hot sauté pan. Placed atop a blend of baby arugula, romaine, and shredded carrot tossed in a creamy ginger dressing, it’s a salad that punches way above its weight class.
OVERVIEW 25
NUTRITION
DIETARY
3
Calories: 459 Carbohydates: 28g Fat: 25g Protein: 23g Sodium: 731mg per serving
DRINK PAIRING Tame the fire of the Srirachamarinated shrimp with a chilled glass of Pinot Grigio.
INGREDIENTS 1 Romaine Heart 2 Garlic Cloves 1 Avocado 16 Shrimp 1 Tbsp. Sriracha 2 tsp. Seasoned Rice Vinegar 1 oz. Mayonnaise 2 tsp. Chopped Ginger 2 oz. Baby Arugula 3 oz. Shredded Red Cabbage 3 oz. Matchstick Carrots
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Halve avocado and scoop out flesh with a spoon. Cut into ¼” slices. Rinse shrimp, pat dry, place in medium mixing bowl, and season with a pinch of salt and pepper.
Marinate the Shrimp
Add Sriracha, garlic, and 1 tsp. olive oil to bowl containing shrimp. Thoroughly coat shrimp with marinade.
WHAT YOU NEED Olive Oil Salt Pepper
Make the Dressing
In a large bowl, combine seasoned rice vinegar, mayonnaise, and ginger. Mix together until all ingredients are combined. Set aside.
EQUIPMENT 2 Mixing Bowls Medium Pan
Cook the Shrimp
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add shrimp and cook 3 minutes per side or until shrimp reaches a minimum internal temperature of 130 degrees and turns an amber color.
DID YOU KNOW? Rock hard avocado? Place in a paper bag and leave out on your counter overnight. It should be good to go the next day or two.
Toss the Salad
Add romaine, arugula, shredded cabbage, and matchstick carrots to bowl containing dressing and toss together.
Home Chef is expanding to the West Coast this spring, so start referring your friends!
Plate the Dish
Divide salad between two plates. Add shrimp to each salad and top with avocado slices.
Discover more recipes at homechef.com
